Tex-Mex Stuffed Acorn Squash |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is supposedly the ultimate waistline-slimming meal due to the combo of the squash and pine nuts. What's more? It supplies nearly four servings of veggies. Recipe from Prevention magazine 10/2008. Feel free to make this recipe vegan by using a vegan cheese or leaving off the cheese altogether! Ingredients:
2 medium acorn squash, halved and seeded |
2 teaspoons olive oil |
1/2 teaspoon black pepper, divided |
1 cup black beans, drained and rinsed |
1/2 cup pine nuts, toasted |
6 ounces tomatoes, coarsely chopped |
2 scallions, thinly sliced |
1 teaspoon ground cumin |
1/2 cup shredded monterey jack cheese (may sub vegan cheese for a great vegan meal) |
Directions:
1. Preheat oven to 425 degrees. Coat a rimmed baking sheet with cooking spray.
2. Brush cut sides and cavity of squash with oil. Sprinkle with 1/4 tsp of the pepper. Place cut side down on prepared baking sheet.
3. Bake 30-40 minutes until tender (don't pierce it with a fork though). Turn cut side up.
4. Mix beans, nuts, tomatoes, scallions, cumin and remaining 1/4 tsp pepper in a medum bowl.
5. Spoon a heaping 1/2 cup of bean mixture into each squash half, pressing down gently to get all the filling inches Sprinkle with cheese.
6. Bake 10-15 minutes, until cheese is melted and golden.
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